Calamarata is a pasta shape from southern Italy that looks like rings of calamari, and it is most often served with a seafood sauce. This fish ragù is very simple and can be prepared while the pasta cooks (provided that you already prepared the fish stock). It is quick, tasty, and simple dish that takes 20 minutes to prepare. In this case I used red mullet, but you can use virtually any fish for this. To keep the fish juicy and flavorful, cook it for only a minute in the tomato sauce. For additional flavor, add fish stock. Here’s what I did…
For 2 servings
150 grams (1/3 lb) calamarata (or other short pasta)
300 grams (2/3 lb) red mullet fillets
120 ml (1/2 cup) fish stock
120 ml (1/2 cup) passata (sieved tomatoes or tomato puree)
80 ml (1/3 cup) dry white wine
1/2 onion, minced
1 small carrot, minced
1 celery stalk, minced
2 Tbsp extra virgin olive oil
1 Tbsp minced fresh flat leaf parsley
salt and freshly ground black pepper
This works well with a full bodied Italian white, such as a Greco di Tufo.
Turnip risotto is not a traditional Italian dish that I know of, but just a demonstration that you can make a great tasting risotto from just about anything using the basic recipe for risotto, fresh ingredients and a good homemade stock.